1. In a frying-pan, add the butter and cook over medium heat. Add the apples, cook for a few minutes then add sugar. Cook until the apple is lightly wilted. Transfer to a plate to let it cool down. Once it has cooled, sprinkle cinnamon powder (optional) and mix. Set aside.
2. In a heat-safe bowl, add butter and microwave it for about 1 minute at 600w. In the melted butter add sugar and maple syrup. Mix until well combined. Set it aside.
3.Prepare the mold
Place parchment paper on the mold and set it aside.
4. Put one sheet of Filo on your work surface and brush it with the butter mix from #2. Then place it in the mold. Repeat with 2 more sheets.
5. After 3 sheets are in, add half of the apple filling. Brush a 4th sheet and place in on top, over the apple filling. Then add the remaining apple filling.
6. Brush a 5th sheet and place it on top. Fold the edges over the center. Fill the gap in the center with more brushed sheets.
7. Sprinkle the remaining butter mix and some sugar if you like.
8. Bake 15 to 20 minutes at 190℃. Transfer to a wire rack.
Butter for greasing the mood or your baking sheet - as much as you like :-)
Sugar for sprinkling - as much as you like
1. Add all bread ingredients in the pan of your bread machine (as per manufacturer instructions). Select dough cycle and press start.
2. When the dough cycle is complete, remove it from the machine and place on a floured surface (we want the primary fermentation to be finished).
3. Punch the dough down. Cover it with a cloth and let sit for about 10 minutes. Roll out the dough on a floured surface with a rolling pin to an about 30cm dia circle. Place cold unsalted butter (130g) over the dough. Fold the dough over, end to end, completely enclosing the butter. Then Fold in half the dough. Pat the dough to help the butter bind to the dough. Cover with a saran wrap and chill until it is firm enough. It may take 20 to 30 min.
4. Take out the dough from the fridge and roll it out to a rectangle with a rolling pin (target 45x20cm). Fold in the dough on itself in thirds along its length. Cover with a saran wrap and chill in the fridge until enough firm. (about 20 to 30 min). Repeat it twice more so that this process is done a total of 3 times.
NOTE If your dough becomes too soft and difficult to roll out, put it back in the fridge or freezer for 5 to 10min to make it firm and try again.
5.Prepare the mold
Brush the mold with soften butter and spread as much sugar as you want. I used 1/2 tbsp white sugar in each mould cup :) Don't forget to spread sugar on the sides of the mold too. Then put a bit of butter (about 1/2 tsp) in each mould. Set aside. Note that if you don't have mold, then just spread butter on the baking sheet and spread sugar over the butter, then place a bit of butter over the sugar.
6. Finally, bring out the dough from the fridge, roll it out into a smaller rectangle about 25cm long. Sprinkle as much sugar as you like on the dough. Roll up the dough on itself tightly along the length of the rectangle. Seal well at the end. Then cut this dough cylinder in about 3cm slices. Place each slice in the prepared molds or on the buttered and sugared baking sheet. Put a pastry ring ( I use Φ9cm ring.) around each bread.
Let them rise in a warm place until they sort of double. Preheat the oven to 200℃.
7. Sprinkle some extra sugar on top of the kouign amann. Bake them for about 15min. Then bake about 3 more min (or more, depend on how you like the texture) at 220℃ or until its nicely browned.
Remove from the oven and let it cool.
It will be easier to get a caramelized bottom if you bake on the baking sheet and put a cooking ring around rather than using a mould :)
1. Make the dough: Fit your standing electric mixer with its dough hook. In the bowl, combine flour, olive oil, salt, and water. Start on a low speed, then gradually increase the speed to medium until a ball forms.
If you don't have a stand mixer : in a large bowl, mix together all ingredients and knead until a ball forms.
2. Divide the dough into 3 or 4 equal pieces and roll out each as thin as possible until flat on the baking sheet directly. Transfer the baking sheet onto the oven tray. Pre-heat the oven to 250C degree.
3. For the cream : mix all the cream ingredient in a small bowl. Spread the cream evenly over the "tarte flambée" which is rolled out. Then sprinkle the bacon and grated cheese evenly onto the cream.
4. Bake in the preheated oven for about 10 to 12 min or until golden brown and the dough looks crispy. Remove from the oven and transfer to a cutting board. Slice into squares and serve to eat immediately!